Effects of lactic acid fermentation on FT-IR and pasting properties of rice flour

Food Research International

Volumn 41, Issue 9, 2008, Pages 937-940

  Yang, Yong ^a,b   Tao, Wen Yi ^a  

^a BEIJING UNIVERSITY OF POSTS AND TELECOMMUNICATIONS   (China)

^b CHINA JILIANG UNIVERSITY   (China)

Author keywords

FT IR; Lactobacillus delbrueckii subsp. delbrueckii; Lactobacillus fermentum; RVA pasting properties

Indexed keywords

ACIDS; BIOCHEMICAL ENGINEERING; BODY FLUIDS; ESTERS; FERMENTATION; LACTIC ACID; ORGANIC ACIDS; ORGANIC COMPOUNDS; STARTERS;

ABSORBANCE BANDS; ESTER CARBONYL GROUPS; FERMENTATION PROCESSES; FT-IR; HUNAN PROVINCES; IR-SPECTRA; LACTIC ACID BACTERIA; LACTIC ACID FERMENTATIONS; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS DELBRUECKII SUBSP. DELBRUECKII; LACTOBACILLUS FERMENTUM; PASTING PROPERTIES; RICE FLOURS; RICE NOODLES; RVA PASTING PROPERTIES; STARCH GRANULES;

GRAIN (AGRICULTURAL PRODUCT);

BACTERIA (MICROORGANISMS); LACTOBACILLUS DELBRUECKII; LACTOBACILLUS DELBRUECKII SUBSP. DELBRUECKII; LACTOBACILLUS FERMENTUM;

EID: 54149114357     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2007.10.011     Document Type: Article

References (16)

1. American Association of Cereal Chemists (1990). AACC approved methods. USA: AACC.
2. Caplice E., and Fitzgerald G.F. Food fermentations: Role of microorganisms in food production and preservation. International Journal of Food Microbiology 50 (1999) 131-149
3. Chen J.-J., Lai V.M.-F., and Lii Ch.-Y. Effects of compositional and granular properties on the pasting viscosity of rice starch blends. Starch 55 (2003) 203-212
4. Chiang P.Y., and Yeh A.I. Effect of soaking on wet-milling of rice. Journal of Cereal Science 35 (2002) 85-94
5. Correia I., Nunes A., Duarte I.F., Barros A., and Delgadillo I. Sorghum fermentation followed by spectroscopic techniques. Food Chemistry 90 (2005) 853-859
6. Han X.-Zh., and Hamaker B.R. Amylopectin fine structure and rice starch paste breakdown. Journal of Cereal Science 34 (2001) 279-284
7. Haros M., Perez O.E., and Rosell C.M. Effect of steeping corn with lactic acid on starch properties. Cereal Chemistry 81 (2004) 10-14
8. Hettiarachchy N.S., Ju Zh.Y., Siebenmorgen T., and Sharp R.N. Rice: Production, processing, and utilization. In: Kulp K., and Ponte J.G. (Eds). Handbook of cereal science and technology (2000), Marcel Dekker, New York 203-222
9. Min W.H., Li L.T., Lu Z.H., Lou H.B., and Tatsumi E. Mechanism of improving eating quality of rice noodles by lactic acid bacteria fermentation. Food and Fermentation Industries 29 16 (2003) 5-9
10. van Soest J.J.G., Tournois H., de Wit D., and Vliegenthart J.F.G. Short-range structure in (partially) crystalline potato starch determined with attenuated total reflectance Fourier-transform IR spectroscopy. Carbohydrate Research 279 (1995) 201-214
11. Wang H.H., Sun D.W., Zeng Q.X., and Lu Y.Q. Effect of pH, corn starch and phosphates on the pasting properties of rice flour. Journal of Food Engineering 46 (2000) 133-138
12. Xie X.J., Liu Q., and Cui S.W. Studies on the granular structure of resistant starches (type 4) from normal, high amylose and waxy corn starch citrates. Food Research International 39 (2006) 332-341
13. Xie D., Liu Y.L., Shan Y., Sun Q.J., Yi C.P., and He X.Y. Investigation of anti-retrogradation of fresh instant noodles. Food & Machinery 22 2 (2006) 8-11
14. Xu W., and He X.Y. Hunan rice noodle manufacturing methods. Technology and Economy of Cereals and Oilseeds 2 (2005) 48-49
15. Yun S.-H., and Quail K. RVA pasting properties of Australian wheat starches. Starch 51 (1999) 274-280
16. Zhen H.Y., and Lin L.Z. Market trend of instant rice noodle. Journal of Food Science and Technology 11 (2002) 22-24